Vegan Soy Hambagu (Japanese-Style Hamburger Steak)
This vegan soy hambagu is made with soy meat, simple ingredients, and a delicious Japanese twist. Easy to make, super satisfying, and packed with a meaty texture—give it a try!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Bring a pot of water to a boil and add the soy meat. Let it rehydrate for a few minutes. Drain well and squeeze out excess moisture. Chop the onion and microwave it for 2 minutes until soft. Grate the garlic and ginger.
- Make the Hambagu Mixture: In a bowl, combine soy meat, chopped onion, panko, soy sauce, garlic, and ginger. Mix well until the mixture holds together. Shape the mixture into round hambagu patties.
- Cook the Hambagu: Heat oil in a pan over medium heat. Place the hambagu in and cook them until they turn golden brown on one side. Flip them carefully, as they can be a little fragile, and cook for a few more minutes.
- Make the Sauce: Mix miso paste, ketchup, sugar, and water in a small bowl. Microwave for 2–3 minutes until the sauce thickens slightly.
- Serve: Place the cooked hambagu on a plate and pour the sauce over the top.
Notes
- Storage: Store in an airtight container and refrigerate for up to 3 days. For more extended storage, freeze cooked patties in a freezer-safe bag for up to 1 month.
- Rinse and squeeze rehydrated soy meat 2–3 times to reduce its smell.
- If it is too dry, add water; if it is too soft, mix in more panko.
- Flip soy hambagu gently and avoid moving them too much to prevent breaking.
Nutrition
Serving: 1pieceCalories: 227kcalCarbohydrates: 24gProtein: 25g
This nutritional information is estimated and provided for general reference only.